Ricotta, peach and prosciutto crostini

I know, I know, I could soon rename this blog The Crostini Blog, but I just love to start a dinner party with a crunchy little sandwich. Crostinis are so versatile, delicious and you can top them with just about anything. In August I made these with ricotta, prosciutto, peach and basil and they were just delicious. Remember to make these often when ripe peaches are in abundance!

Crostini with ricotta, prosciutto and peach, serves 4

8-12 baguette slices

olive oil

ricotta

1-2 ripe peaches

4-6 prosciutto slices, cut in half

basil leaves

olive oil

black pepper

Place the baguette slices (slightly stale bread works well here) on a parchment covered baking tray. Drizzle with olive oil and roast in 180-200C for 10 minutes or until golden. Leave to cool completely.

To serve: Remove the pips from the peaches and cut into wedges. Spread ricotta on the crostinis and top with ham and a peach wedge. Add a basil leaf, black pepper and drizzle with olive oil.